Prepare the Chicken:

• Slice the chicken breasts in half horizontally to create thinner cutlets.
• Season the chicken with salt and pepper.
• Set up a breading station with three bowls: flour in the first, beaten eggs in the second, and a mixture of breadcrumbs and Parmesan cheese in the third.
• Dredge each chicken piece in flour, dip in egg, then coat with the breadcrumb mixture.

Cook the Chicken:

• Heat olive oil in a large skillet over medium heat.
• Fry the chicken until golden brown and cooked through, about 4-5 minutes per side.
• Remove from the pan and let it rest on a paper towel-lined plate.

Cook the Pasta:

• In a large pot, bring salted water to a boil and cook the rigatoni according to package instructions until al dente.
• Drain and set aside.

Prepare the Sauce:

• In a saucepan, heat a small amount of olive oil and sauté the minced garlic until fragrant.
• Pour in the heavy cream and bring to a gentle simmer.
• Add mozzarella cheese and stir until melted and smooth.
• Add Italian seasoning, salt, and pepper to taste.

Combine and Serve:

• Add the cooked pasta to the sauce and mix well.
• Place the pasta mixture in a serving dish.
• Slice the crispy chicken and arrange on top of the pasta.
• Garnish with freshly chopped parsley and red pepper flakes.